Traditional Chinese Zhejiang pickled mustard: Traditional Production Process & Complete Practical Guide
In short: Traditional Chinese Zhejiang pickled mustard. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4083 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Zhejiang pickled mustardPreparation method 1. Ingredients selection: High-quality fresh mustard should be tender, round, solid, with thin rhizomes and full-shaped vegetables that do not need to be scraped or cut. Generally, it is appropriate to harvest mustard mustard when it begins to bolt, but when the moss grows below 3 cm. Mustard must be processed promptly after harvest.2. Tread the vegetables: The first time you pickle the vegetables, because the fresh vegetables are tender and crisp, you must step lightly and frequently until the vegetables turn dark green and the salt melts. The second and third steps are performed during the upper and second pickling stages respectively. At this time, you should step hard and hard to trample the vegetables thoroughly, otherwise it will be very difficult to press the stack, and the water content will eventually be too high. It affects the quality of mustard and may even cause it to go bad.3. Brine removal: Zhejiang mustard mustard adopts salt dehydration method. Brine removal is mainly done in the process of upper storage and upper pressing. It is marinated for about 48 hours in the first stage. If the temperature is high, it can be advanced appropriately, but it should not be less than 36 hours, and if the temperature is low, it should not be more than 72 hours. When hoarding, wash the vegetable pieces in the original brine and then fish them into the hoard. …
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